Source [Kochbuch (Salzburg, UB: M I 128), D. Hart (trans.)]:
Cabbage. To cook cabbage. Take 2 parts mustard and 1 part honey, mix this will wine seasoned with plenty of caraway and anise. Add the liquid to the cabbage and serve it cold. You can also cook turnips this way, but you should cook the beets with leaves and roots. Serve it cold as well.